Grilled Blue Cheese on Rye with Autumn Slaw

I had never had a grilled cheese until the day on which I write this blog post. Why didn’t one of you tell me about this?

“Hey Cate, you know that thing people in America eat? The cheese sandwich fried in butter in a pan until it’s crispy and oozy and delicious? You really should give that a go”. That’s all it would have taken, people.

As much as I keenly encourage consumption of delicious carbs, fat and sugar – particularly at the weekend – I feel it would be irresponsible of me not to offer you up something in the way of a healthy side. Hence this autumn slaw.

I think it’s the colour of this that gives me the right to call it an autumn slaw, that and that alone. I’ll do as I please, this is my corner of the Internet, don’t question my pretty recipe names k?

FYI, you’re gonna have plenty of leftover slaw for packing out salads and sandwiches for a couple of days, so enjoy that.

A quick note on the port jelly I used. It’s made by Just Jelly, an awesome tiny company in Yorkshire putting delicious things in jars. This jelly does not mess around, its proper, full on, port. If I shot the whole jar I feel like it would get me tipsy. I whole heartedly recommend you get yourself some, but I’m sure you can find something similar down the supermarket if you don’t.

Serves 1

2 slices of rye bread (mine was homemade using this recipe)a few good hunks of blue cheese (I used Castello, it was on offer)about a tablespoon of port jellya slice of breads worth of butter (I’ll leave that bit down to you)